Fried Chicken

Fried Chicken is a staple in almost any part of the country. I have eaten chicken from coast to coast and have never had any as good as Mom's. The batter is not real thick and the chicken is as good cold as it is hot. Serve with white (cream) gravy, mashed potatoes, and green beans and you'll think you've died and gone to Heaven. Let's try to keep our cardiologist happy and just use this for special occasions.


* 1 medium sized frying chicken (cut into pieces)
* 2 cups all-purpose flour
* cooking oil
* Special Shit


Preheat cooking oil (corn, peanut, vegetable) to 300 degrees in a large electric skillet. Oil should just barely cover the bottom 1/2 of the thickest piece of chicken (about an inch). Liberally sprinkle BOTH sides of chicken with Special Shit. Drench in flour coating both sides well. Shake off excess flour and place in skillet Don't turn the pieces for 2 minutes. After the waiting period, pieces should be turned and left for another couple of minutes. After that, feel free to turn them as often as you want trying to achieve equal browning on all sides. Cook until done. Place on a cooling rack or paper towels to drain.

The best thing about this recipe is the chicken is equally good Hot or Cold. Just don't refrigerate. For some reason, it really changes the flavor. In my house, the cook always get the chicken wings (the best part of a chicken)

Oh, and be sure to use the drippings to make cream gravy. But that's another recipe!